For centuries, the people of Gragnano, Italy, have been producing some of the finest dried pasta in the world. La Fabbrica Della Pasta is a modern leader of this grand tradition, making pasta noodles from superior durum wheat products and traditional family recipes. What started as a storefront in 1940 has become a global exporter of artisan Italian pasta, with all of the same attention to detail and traditional production methods still in place yet adapted for a modern world.
An Ancient Italian Pasta Tradition in a Modern World
More than 500 years ago, Gragnano pasta making involved only two ingredients; durum wheat semolina and spring water from the mountains. The pasta was then cast in a bronze mold and dried in the sun. To this day, La Fabbrica Della Pasta uses those same ingredients and molds and has successfully translated the sun-dried method to the factory setting. As a result, the Gragnano Pasta Factory is the first pasta factory in the world to have obtained the "Pasta di Gragnano I.G.P." certification, meaning that their pasta is as close to the original as can be.